Yellow curry chicken with Thai basil
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Takeaway isn't the only fast food - you can be enjoying this homecooked Thai curry in half an hour or less.
Ingredients
Canola oil
2 tsp
Brown onion
1 large, cut into thin wedges
Yellow curry paste
2 tbs
Chicken stock
2 cup(s), (500ml)
Orange sweet potato (kumara)
450 g, peeled, cut into 3cm pieces
Skinless chicken breast
450 g, cut into 3cm pieces
Cherry tomatoes
250 g, halved
Green string beans
150 g, trimmed, cut into 3cm lengths
Lime juice
2 tsp
Brown sugar
1 tsp
Fresh basil
1 cup(s), (Thai), torn
Cooked white rice
2 cup(s), (Jasmine) to serve
Instructions
1
Heat the oil in a large saucepan over high heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the curry paste and cook, stirring, for 1 minute or until fragrant.
2
Add the stock and sweet potato and bring to the boil. Reduce heat and simmer for 5 minutes. Add the chicken and simmer for 3 minutes. Add the tomatoes and beans and simmer for 3–4 minutes or until the chicken is cooked through and the potato is tender.
3
Stir in the juice, sugar and half the basil. Serve the rice topped with the curry and sprinkled with remaining basil leaves.
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